For the soup:
olive oil
1 medium onion, chopped
1 carrot, chopped
2 stalks of celery, chopped
1 bay leaf
5 cloves of garlic, chopped
1 tsp cumin
1 tsp coriander
1 tsp chili powder
a handful of fresh basil, chopped
2 cans of chickpeas, drained and rinsed
6 cups of water + 1.5 bouillon cubes
salt and pepper to taste

For the sandwich:
rye bread
baby arugula
manchego cheese
garlic confit